Technological feasibility, sensory acceptance and microbiological quality of Mutton-Based Sausages
Revue des Sciences de la SantéSmall-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing.
Clara GREGOIRE +3 more
doaj +1 more source
Optimisation of tennis string production from bovine intestine : a thesis presented in partial fulfilment of the requirements for the degree of Master in Technology at Massey University, Palmerston North, New Zealand [PDF]
, 1999 The collagen and elastin content of the beef thread samples ranged from between 47-70% and 1.2-2.5% respectively. Amino acid analysis showed that the collagen present was probably collagen Type I while the non-collagenous proteins predominantly were ...
Komolwattanachai, Kanda
core
Алматы технологиялық университетінің хабаршысы, 2021 In this article presents the results of researches of sensory evaluation and mineral composition of delicatessen meat products from beef and turkey meat enriched with combined extract.
doaj
Factors Influencing Trust-Supporting Mechanisms in European Agri-Food Chains [PDF]
The role of trust in eight selected agri-food chains in four EU countries is explored. The empirical analysis is based on a qualitative assessment of 28 expert interviews conducted in summer/autumn 2005. The findings suggest that trust is more pronounced
Fischer, Christian +3 more
core +1 more source
Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic [PDF]
Eurasian Journal of Veterinary SciencesThis study was carried out for producing a new product "Poultry Sausage" and investigate its quality factors.The poultry sausage used in the experiments was developped by the applications of several tests and trials.
Nazif Anıl +4 more
doaj
Cooking Recipe for Beef sausage
Cooking Recipe for Beef sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug +4 more
openaire +1 more source
Analysis of the Meat Processing Industry in the United States [PDF]
Livestock Production/Industries,
Ferreira, Wilder N.
core +1 more source
Characteristics of Se'i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus Aurantifolia Extract [PDF]
, 2015 The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se'i characteristics.
Deno Ratu, M.R +4 more
core
Cowpea (Vigna unguiculata) as filler in coarse-smoked beef sausages
Ghana Journal of Agricultural Science, 2008 Whole or dehulled cowpea (Vigna unguiculata) flour, as filler in coarse-smoked beef sausage preparation, was used to determine inclusion level and production cost. Whole and dehulled cowpea flour (WCF and DCF) were incorporated into the sausages at 5 and 7 per cent levels and designated as 5% WCFS, 7% WCFS, 5% DCFS and 7% DCFS and compared with the ...
Dei, HK +3 more
openaire +1 more source
Cooking Recipe for Beef offal sausage
Cooking Recipe for Beef offal sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug +4 more
openaire +1 more source